Exotic Mushroom Tempura Food

STUFFED MUSHROOM TEMPURA

Steps:

• Soften shiitake mushrooms in water for 45 minutes. Squeeze the water out with your hands and pat dry. Remove stems and discard them.
• Wash shrimp, remove shells, devein, and chop into small pieces. Add salt, chopped green onions, and seasonings. Mix well.
• Dust the inside of one mushroom with cornstarch and put 1/4 of the shrimp mixture on top. Dust the inside of another mushroom and put it on top of the filled mushroom. Continue to make four mushroom sandwiches.
• Mix the batter ingredients.
• Dust each mushroom sandwich with flour, plunge into batter, and deep fry in heated oil over medium heat until batter turns slightly golden. Serve hot with tempura dipping sauce of your choice.

TEMPURA MUSHROOMS

Steps:

• Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
• Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
• Heat 1 inch oil in a deep skillet.
• Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
• Drain on paper towel and keep warm while cooking the remaining mushrooms.
• Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.